Ginger Rice Stuffed Mushrooms

Sandra Lee's stuffed mushrooms come with an Asian twist. She uses rice in place of traditional breadcrumbs, brings in a little meat with the pork, and amplifies the dish with soy sauce, ginger and cilantro.

Stuffed Mushrooms

These delicate stuffed mushrooms make it easy to snack while mingling at a Thanksgiving cocktail hour. Create the perfect bowl shape to accommodate the stuffing by using a melon baller to gently scoop out the stem from inside each mushroom cap.

Citrus-Marinated Olives

For fresh citrus flavor, Alton drains off the olive brine before submerging the olives in a zesty marinade of vinegar, lemon zest and juice, red pepper flakes, tarragon and curry powder. Make them a day or two before your party, so they have time to soak in the flavors of the marinade.

Roasted Beet, Onion and Orange Salad

Guests will go crazy for this light, refreshing beet and orange salad, and best of all, they'll still have room left for the main course. A simple dressing of hazelnut oil, coriander and orange juice adds a touch of sweet, floral flavor.